Trying to be healthy at this time of year just doesn’t work. But it’s a time when we all need to try a little bit harder. Illness is a plenty and most people I know have been hit with the dreaded lurgey over the last couple of months, myself included.
I explained how awful I was feeling to a friend over breakfast a couple of weeks ago and she gave me some great advice. Make a fresh juice for breakfast. Not only do they cut down on the calories but they are packed with vitamins needed to keep those winter blues at bay. So the first thing I did was dust off the juicer, buy two huge shopping bags full of veg and set to work.
It is best to drink the juice as soon as you have made it, otherwise you run the risk of losing the essential vitamins. But if you haven’t got time to juice in the morning, do it at night before you go to bed, place in an air tight bottle and drink in the morning.
Carrot, ginger, apple and celery juice recipe – Makes one large glass
1 ½ inch ginger
1 stick celery
No need to peel or prepare anything, simply juice and enjoy!
A pot of fat free apple and mango yoghurt landed on my doormat last week. I wasn’t particularly sure that I was going to like the flavour combination but it gave me an excuse to buy some luscious blueberries and make some healthy granola.
I love quick and easy recipes and this definitely falls into that category. Simply mix all of the ingredients in a big bowl and then bake in the oven.
A bowl of this granola makes for a very healthy breakfast. The sugar is substituted for maple syrup and honey, and, because there is no butter, it’s vegan too.
150g whole rolled oats
80ml maple syrup
1 tbsp runny honey
1 tbsp sesame seeds
25g sunflower seeds
25g pumpkin seeds
60ml vegetable oil
Pre heat the oven to 160 degrees c
1. Mix all ingredients in a large bowl until well combined
2. Place on a lined baking tray and bake for 25 – 30 minutes, tossing it every 10 minutes to prevent the edges from burning
3. To enjoy as a delicious healthy breakfast, layer the granola in a bowl or small glass with blueberries and fat free apple and mango yogurt (I used Onken)